Executive Chef Melissa Craig’s food starts with the season – the bounty, the colours. It’s the combination of a familiar flavour with a new technique, a local ingredient given an international twist. The exceptional seafood and wild game found in British Columbia is complemented by the best of the best available from around the globe: Wagyu beef, Perigord truffles, Berkshire pork… Her quest for perfection never ends.
Let our wine director pair the perfect wines to complement each dish, or consult our sommeliers and select your own from our extensive cellar.
No meal is complete without something sweet, and Executive Pastry Chef Dominic Fortin is a master of desserts and petits fours. Select one of his stunning original creations, or opt for the theatrics of our signature nitro ice cream, prepared tableside with a Bearfoot Bistro flourish.